Hey everyone, I hope you are having an amazing day. Today I’m gonna show you a way to prepare a distinctive dish, Chinese 5-Spice Salmon Stir-fry. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.
Chinese 5-Spice Salmon Stir-fry Recipe. Add Our Chinese Five Spice Blend To Spice Up Your Meals. This isn't a genuine Chinese stir fry, it's the kind of thing you make up as you go along depending on what's in the fridge so add more pepper, less onion, cabbage instead of spinach, peanuts instead of cashews, noodles instead of rice.
You can cook Chinese 5-Spice Salmon Stir-fry using 17 ingredients and 5 steps. Here is how you cook it.
Ingredients of Chinese 5-Spice Salmon Stir-fry
Prepare 2 of salmon steaks.
Make ready of Sesame oil.
You need of Chinese 5-spice.
It’s 1 or 2 of red or yellow peppers, sliced.
Prepare 1 or 2 of red onions, finely sliced.
It’s 1 or 2 of carrots, peeled and cut into thin batons.
Make ready 1 knob of fresh ginger, grated.
It’s 1 or 2 cloves of garlic, finely sliced.
You need 2 helpings of cooked basmati rice.
Make ready 1 handful of cashew nuts, roasted and salted.
Take 1 of squirt of lemon grass paste, if you have it.
Prepare 1 of tiny bit of shrimp paste, if you have it.
Make ready 2 handfuls of baby spinach, roughly chopped.
Prepare of Thai fish sauce.
Take 4-6 tablespoons of soy sauce.
Take of juice of half a lemon and wedges for serving.
Make ready of fresh mint, chopped.
Tips for making Chinese Five-Spice Chicken Stir-Fry: Fold and seal around the salmon.Leave to marinade for as long as you can in the fridge.Put the foil parcel on a baking tray in oven.Meanwhile I make noodle stir fry which whatever veggies I have.
Chinese 5-Spice Salmon Stir-fry instructions
Preheat the grill. Put the salmon steaks in a grill pan, I line it with foil to save washing up. Drizzle some sesame oil over the top and sprinkle generously with the 5-spice mixture. Place under a hot grill until crisp on the top and just cooked inside. This will only take 6 to 10 minutes..
Once the salmon is cooked, flake it into chunks and peel off and discard the skin, pour over a little shake of soy sauce and lemon juice and set aside..
Start to fry all the vegetables, if you have a wok you can probably do them all in one go, in a frying pan it might be better to do them in batches. Don't fry for too long, everything needs to keep some crispness and texture. When the peppers are just beginning to char at the edges, add the ginger, garlic, lemon grass and shrimp paste. Stir until you can smell the fragrances, then tip the vegetables on to a plate..
Quickly return the pan to the heat and fry the cooked rice and the cashews, then return the vegetables to the pan, stir in the chopped spinach, add 2 or 3 teaspoons of fish sauce, depending on how much you like it, and 3 to 4 tablespoons of soy sauce. Stir until the spinach has wilted then add the salmon chunks and the juice of half a lemon. Taste. Add more soy sauce or lemon juice to taste..
Serve piled in bowls, topped with fresh mint..
Sprinkle fillets with five-spice powder, sugar, lime peel, lime juice, garlic powder, red pepper flakes, and salt and pepper.How to serve Chinese Five-Spice Chicken Stir-fry: I like to serve this with jasmine rice and a sprinkle of sesame seeds.Other great garnishes are scallions and a bit of crushed red pepper for spice.
Heat half the oil in the wok and add the pork.Add the salmon strips and turn gently to coat.Steamed Salmon: Remove salmon from marinade and place in a casserole dish that will fit inside your bamboo steamer. (I use a disposible aluminum cake pan that has been slightly modified to allow steam to filter around the sides.).Use this recipe in Authentic Szechuan Sauce, Szechuan Eggplant, Szechuan Tofu, Vietnamese Vermicelli Bowls and many other dishes!Origin of Chinese Five Spice Interestingly, Chinese Five Spice is based on the five elements - fire, water, wood, earth and metal.
